Sea Bass Medallions on Fruity Salad

Ingredients

• 2 bunches arugula
• 350 g strawberries
• 1 large red onion
• 4 tsp balsamic vinegar
• 0.5 tsp mustard
• Salt
• Pepper (freshly ground)
• 1 tsp maple syrup
• 5 tbsp olive oil
• 1 tsp butter
• 2 sea bass medallions (about 150 g each)
• 2 tsp lemon juice

Instructions

1. 1.

   Wash, trim, and dry the arugula, then tear into bite‑sized pieces. Wash and slice the strawberries. Peel the onion, quarter it lengthwise, and cut into thin slivers.

2. 2.

   Whisk together balsamic vinegar, mustard, salt, pepper, and maple syrup; fold in 4 tbsp olive oil with a whisk to create an emulsion.

3. 3.

   Drizzle the sea bass medallions with lemon juice and season with salt and pepper. Heat the remaining oil and butter in a skillet and sear each side of the fish for about 2–3 minutes.

4. 4.

   Arrange the arugula on a plate. Top with strawberry slices and onion slivers, then drizzle with the salad sauce. Slice the cooked medallions in half, place one half on the salad, and serve immediately.